Potato skins, frozen, (16 each) -- 12 oz
Beef, flank, steak, separable lean only, trimmed to 0 fat, choice, braised, Or use prepared Pork Carnita or Beef Barbacoa, shredded -- 16 oz
Queso Cheese Dip Gluten Free (Pouch) 4 x 64 ounces, (1 pouch) -- 64 oz
Minor's Chipotle Flavor Concentrate 6 x 14.4 ounces, (1/3 cup) -- 2.5 oz
Scallions, chopped, (1 cup) -- 3 oz
Deep fry the potato skins for 4-5 minutes until the outside part of the potato is crisp and lightly browned. Let stand and drain for 2-3 minutes.
Lay each of the fried skins onto an ovenable pan and fill each one with approximately 1 oz. of the pork or beef.
Combine the Stouffer's Queso Cheese Dip Gluten Free with the Minor's Chipotle Flavor Concentrate, mix thoroughly and top each of the skins with the sauce.
Place the skins into a 350°F conventional oven for 4-5 minutes until heated throughout.
Remove, plate and garnish with chopped Scallions.
OPTIONAL –use sour cream as a sauce combined with either Minor's Chipotle Flavor Concentrate or Minor's Adobo Flavor Concentrate.
*When using Gluten Free ingredients, recipes, and proper back of house procedures.